Fried Wontons Recipes

Steps:

• Combine pork, onions, garlic, ginger, red pepper flakes & soy sauce in bowl. Set aside.
• Grate cabbage into another bowl. Cover with
• boiling water. Stir. Drain & Squeeze out as much water as possible.
• Combine cabbage with pork mixture.
• Place about 1 tsp of this mixture in center of wonton skin and fold, wonton style*.
• Deep fry at 375 for about 3 minutes. Drain. Serve hot with dipping sauce.
• * Wonton skins packages have folding directions printed on them. If not - try this:.
• Lay skin on board with corners pointing North, south, east & west (Diamond shape).
• Place filling a little north of center. Moisten edges. Fold south tip up to north tip. Press edges to seal. Bring east & west tips in to center. Bring the north tip down towards eat/west tips. Oh Heck -- If you are old enough to remember, make it look like a diaper!

Steps:

• Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
• Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
• Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
• Stir together the dipping sauce and serve with the wontons.

Steps:

• Place chicken breasts in a pot; cover with 1 inch water. Bring to a boil. Reduce heat and simmer, covered, until chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Drain chicken and cool until easily handled, 5 to 10 minutes. Cut into small cubes.
• Place chicken cubes in a blender; blend until easily scooped with a tablespoon.
• Lay wonton wrappers on a flat work surface. Brush 1 teaspoon tzatziki sauce over the center of each wrapper. Top with 1 teaspoon chicken and 1 teaspoon feta cheese. Fold over and seal edges.
• Whisk egg and water together in a small bowl. Brush over top of wontons.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wontons in batches until golden brown, about 2 minutes per batch. Drain on paper towels.

Steps:

• To make the filling, in a bowl, combine the pork, shrimp, scallion, garlic, cornstarch, sugar, salt, and pepper and use chopsticks or a fork to mix well.
• To fill the wontons, work in batches of 6 to 8 wonton skins. Place them on a work surface, such as large cutting board, inverted baking sheet, or tray. Using 2 teaspoons or demitasse spoons, place a scant teaspoon of filling (about the size of a 1/2-inch marble) in the center of a wonton skin. Dip a pastry brush in water and lightly brush the entire edge of the skin. Pick up a corner of the wonton skin and fold it over, enclosing the filling and forming a triangle. Press the edges of the triangle firmly with your finger to seal. Make sure that there are no air bubbles, or the wontons will bob around in the hot oil, and that the edges are well sealed, or the wontons will split open when they hit the hot oil. Place the finished wonton on a large plate or tray. Repeat until all the filling is used up.
• Put a wire rack on a baking sheet and place the sheet next to the stove. Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
• Working in batches of 4 to 6, slide the wontons into the hot oil and fry, turning once, for about 2 minutes on each side, or until golden brown. Using a skimmer, transfer to the rack to drain.
• Arrange the wontons on a platter. Serve hot as finger food along with the sauce for dipping.

Steps:

• Heat oil in a small pot.
• Beat egg.
• Mix cream cheese and 1/2 cup of sugar with egg.
• Spoon mixture into center of wonton wrapper.
• Moisten the edges of the wrapper with water and fold into whatever shape you desire.
• Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
• Drop into hot oil and brown both sides.
• Serve with your favorite sauce or just eat 'em alone!